CN1054730C - Buckwheat starch syrup in powder form and method for preparing the same - Google Patents

Abstract

The present invention relates to buckwheat starch syrup in powder form prepared by liquefying starch derived from buckwheat flour and spray-drying the liquefied starch, and a preparation method thereof. The buckwheat starch syrup in the powder form of the invention contains various amino acids and minerals, and rutin which can effectively prevent arteriosclerosis, is beneficial to health, and has excellent nutritional balance.

Description

Buckwheat starch syrup in powder form and its preparation method

The present invention relates to buckwheat starch syrup in powder form prepared by liquefying and spray-drying starch derived from buckwheat flour, and a preparation method thereof.

Various starches derived from corn, potato, sweet potato, tapioca, wrinkle-seeded pea, wheat, arrowroot, sago, rice and the like have been used as raw materials for preparing starch syrup. Starch syrup is a viscous sweet substance obtained by decomposing and saccharifying the starch of these raw materials by saccharification enzymes. They are widely used in confectionary products such as toffee, lump candy and jelly; Japanese confectionery such as bean jam and bean jelly and other food products such as jam, syrup and food cooked in soy sauce.

Recently, with the increasing attention to health issues in the society, maltooligosaccharides, branched oligosaccharides, sugar alcohols, etc. have attracted people's attention because they can increase bifidobacteria in the intestine, reduce sweetness and calories, and prevent dental caries. . The types and combinations of enzymes to be added during saccharification have been extensively studied in order to obtain starch syrups significantly containing these saccharides. However, these studies were only devoted to the enhancement of sugar content in starch syrups. Among the starch syrups made from the above-mentioned raw materials, syrups containing active ingredients with added value are not known. In other words, they have no identity other than sugar in terms of ingredients. In addition, as for the raw material starch, there is no report other than the above-mentioned commonly used raw materials.

An object of the present invention is to provide starch syrup in powder form which is excellent in nutrition balance effect on various amino acids and minerals and thus beneficial to health by using a new raw material starch which has not been reported so far.

In order to solve the above-mentioned problems, the present inventors conducted intensive research and noticed a Japanese traditional food "Soba" (buckwheat noodles). As a result, the present inventors found that buckwheat starch syrup in powder form prepared by liquefying buckwheat flour-derived starch contains various amino acids and minerals, and that buckwheat flour contains rutin, which is effective in preventing arteriosclerosis. Thus, we found buckwheat starch syrup to be very healthy in terms of composition and to have an excellent nutritional balance. The present invention has been accomplished on the basis of this finding.

The present invention relates to buckwheat starch syrup in powder form prepared by liquefying and spray-drying starch derived from buckwheat flour, and a preparation method thereof.

Fig. 1 is a graph showing the analysis results of buckwheat starch syrup in the powder form of the present invention by HPLC chromatogram.

Described below is the preferred embodiment of the preparation method of the buckwheat starch syrup in powder form of the present invention.

Generally speaking, from the point of view of filtration and other processing, the raw starch used for starch syrup preferably contains as little protein as possible. According to the parts of buckwheat seeds ground into flour, buckwheat flour is divided into surface layer flour, outer layer flour, inner layer flour and full layer flour containing the former three. In the present invention, instead of full layer flour having a high protein content, "uchiko", flour mainly comprising middle layer flour, is suitable for use due to its very small protein content of only about 3%. (“Uchiko” is buckwheat flour used in the preparation of soba noodles to prevent the dough from sticking to the chopping board and rolling pin). Alternatively, coarsely ground buckwheat seeds ("katsujitu") can also be used.

First, 2-3 volumes of water are added to raw buckwheat flour ("uchiko"), which is then mixed and swollen, thereby obtaining starch milk (BX25-30). The starch milk is filtered to remove foreign impurities and the like. Adjust the pH of the filtrate to 5.0-6.0, and then add liquefying enzyme therein to liquefy the filtrate.

Alpha-amylase was used as the liquefaction enzyme used in this procedure. For example, Neospeedase produced by NAGASE BIOCHEMI CALS, LTD is suitable for use.

For liquefaction, the liquefying enzyme is added in an amount of 0.1-1.0% (by weight) based on the solid content of the starch pre-preparation solution, and the resulting mixture is placed at 88-90° C. for 1-2 hours.

After liquefaction is completed, the DE (dextrose equivalent) value of starch sugar is about 10-20.

In addition to the above enzymatic saccharification methods, starch liquefaction can also be performed by using acids such as oxalic acid.

After the liquefaction reaction is completed, the reaction solution is decolorized with activated carbon (carbon particles). The solution is then centrifuged or passed through a filter press to remove protein solid residues.

The above-mentioned protein fraction recovered in the form of solid residue is highly digestible and contains nutritive protein, various amino acids, vitamins and minerals. Thus, the protein fraction can be added as a food bulking agent to soybean paste and dough for making bread, cakes, etc., while the corresponding protein fraction in conventional methods using cornstarch is usually only used as chicken feed.

The solution thus treated is then dried by means of a spray drier in which the temperature is set at 90-150° C. under the condition of feeding air, the water in the solution is immediately removed, and the resulting product is air-dried. Then, set the open state temperature at 80-90° C. to recover the product. In this way, the desired buckwheat starch syrup is obtained in powder form.

Compared with conventional enzymatically saccharified starch syrup (so-called "high maltose starch syrup") which has an intense sweet taste like sugar, the thus obtained buckwheat starch syrup in powder form of the present invention is slightly sweet and aromatic. When used in conjunction with concentrated products (concentrated products, extracts, etc.) of dairy products, fruits, nuts, coffee, tea, etc., the buckwheat starch syrup of the present invention has the effect of enhancing the taste of these products.

The buckwheat starch syrup obtained in this way contains various oligosaccharides represented by maltose, maltotriose, maltotetraose and maltopentaose; various amino acids (such as arginine, alanine, glycine, glutamic acid and asparagus Amino acid), minerals, vitamins, etc., they are well balanced, and because buckwheat also contains rutin, it can also effectively improve capillary resistance. Thus, the buckwheat starch syrup in powder form of the present invention is effective in preventing adult diseases such as arteriosclerosis and hypertension, and is excellent in nutritional balance. So, the syrup is very useful food for health.

Because the buckwheat starch syrup of the present invention is in a powder state, it can be applied to various foods. Syrup in powder form is used, for example, as a bulking agent in hams and sausages, in cream powders for coffee, in ice cream as a substitute for creamy fat ingredients, in a variety of sake brewed products, in In fish powder (to be sprinkled on cooked rice), in powdered seasonings such as bouillon powder, in powdered spices, in seasonings for grilling and teriyaki, etc.

The present invention provides buckwheat starch syrup in powder form containing various amino acids and minerals and rutin effective in preventing arteriosclerosis, which is beneficial to health and excellent in nutritional balance. In addition, a method for preparing the buckwheat starch syrup in powder form is also provided.

The present invention will now be described in detail in conjunction with examples, but this should not be construed as a limitation of the present invention. Example 1: Preparation of buckwheat starch syrup in powder form

2 liters of water was added to 1 kg of raw buckwheat flour ("uchiko"), which was then mixed and swollen to obtain starch milk (BX 25°). The pH of the starch milk was adjusted to 6.0, and 3 g of liquefied α-amylase (Neospeed-se produced by NAGASE BIOCHEMICALS, LTD.) was added thereto. The resulting mixture was left at 90° C. for 2 hours to liquefy. After liquefaction, the DE (dextrose equivalent) value of starch sugar is 20.

After the liquefaction reaction is complete, the reaction solution is decolorized with activated carbon (charcoal pellets) and then centrifuged or passed through a filter press to remove protein solid residues. Next, the resulting solution was dried with a spray dryer (manufactured by Nicro), and the temperature in the spray dryer was set at 130° C. while feeding air. Then, the open state temperature was set at 80° C., and the resulting product was recovered. In this way, 200 g of the desired buckwheat starch syrup in powder form were obtained. Test Example 1: Characteristics and Component Analysis of Buckwheat Starch Syrup in Powder Form

The following items were analyzed for the buckwheat starch syrup in powder form obtained in Example 1: (1) general component analysis and calorie (calorie) moisture content 2.6%

(heat drying under reduced pressure) protein ^*1 ): 0.8% (Kjeldahl method) lipid 0% (Soxhlet extraction method) fiber 0% (improved Henneberg-Stohmann method) ash 0.9% (direct ashing) sugar ^*2 ) 95.7% energy ^*3 ) 386 kcal/100g iron 0.29mg/100g (o-phenanthroline absorptiometry) calcium 109mg/100g (potassium permanganate capacity analysis) potassium 128mg/100g (atomic absorption spectrometry) ^* 1 ): Nitrogen/protein conversion factor: 6.25 ^* 2): Calculation formula: 100-(water content + protein + lipid + fiber + ash) ^* 3): Energy conversion factor:

Protein: 4

Lipids: 9

Carbohydrates (fiber + sugar): 4 (2) sugar composition (analysis conditions) HPLC

Equipment used: Tosoh SC-8020 system (manufactured by Tosoh Corp.)

Column: Shodex SC-1011 (manufactured by Showa Denko K.K.) 8φ×30mm

Eluent: distilled water

Temperature: 70°C

Detection: Differential Refractive Index Detector

R1-8020 (manufactured by Tosoh Corp.) (result) glucose 8.06% maltose 13.7% maltotriose 11.1% maltotetraose 7.72% maltopentaose 9.59% maltohexaose 13.4% (3) Amino acid composition (amino acid automatic analysis method) refined 5mg/100g lysine 1mg/100g histone 1mg/100g phenylalanine 1mg/100 g noticinine unparalleled isopic acid 1mg/100 g of osteinedine unparalleled sorcinine 2 mg/100 g Alanine 8mg/100g Glycine 9mg/100g Proline Undetected Glutamic Acid 11mg/100g Serine 1mg/100g Threonine 1mg/100g Aspartic Acid Analysis Conditions and Determination Method (4mg/1) )(i) Preparation of test solutions

1 g of a test sample was precisely measured out, and water was added thereto to obtain 10 ml of a solution, which was used as a test solution. (ii) HPLC chromatography

Perform HPLC chromatographic analysis on 20 μl of standard rutin solution (0.04-0.4 μg rutin/ml water), and make its working curve. Next, 20 μl of the test solution was subjected to HPLC chromatographic analysis, and the concentration of rutin in the test solution was determined according to the working curve. Then, the concentration of rutin in the test sample was calculated. The detection limit was set at 0.01mg/100g. Equipment used: LC-10AS type (manufactured by Shimadzu Seisakusho Ltd.) Detector: UV spectrophotometer SPA-10A (manufactured by Shimadzu Seisakusho Ltd.) Column: YMC Pack ODS-A A-312 Mobile phase: 2.5% acetic acid-methanol- Acetonitrile

(35:5:10 V/V/V) wavelength: 360nm flow rate: 1ml/min (result) rutin: 0.20mg/100g

See Fig. 1 for HPLC chromatographic analysis results (curve diagram). Component Analysis of Reference Example Buckwheat Flour "Uchiko" Moisture Content 14.0% (Dry Method) Sugar 82.1% (100 minus other ingredients) Ash Content 0.3% (Dry Method) Crude Protein 3.6% (Kjetdahl Method) Whiteness 2 ( 7 spectroscopy)

Claims (3)

1. a buckwheat starch syrup in powder form, which is prepared by carrying out the following steps sequentially, said steps: (a) adding 2-3 volumes of water to buckwheat flour and mixing them to obtain starch milk; (b) filtering the starch milk, and adjusting the pH of the filtrate to 5.0-6.0; (c) adding 0.1-1.0% by weight of liquefaction enzyme based on the solid content of the starch solution to the filtrate to liquefy the filtrate, and reacting them at 88-90° C. for 1-2 hours; (d) decolorizing the liquefied solution and removing proteins from the liquefied solution; and (e) The solution is spray dried at 90-150°C. 2. The buckwheat starch syrup according to claim 1, wherein the buckwheat starch is buckwheat flour mainly comprising inner flour having a protein content of 3%. 3. A method for preparing buckwheat starch syrup in powder form, the method may further comprise the steps: (a) adding 2-3 volumes of water to buckwheat flour and mixing them to obtain starch milk; (b) filtering the starch milk, and adjusting the pH of the filtrate to 5.0-6.0; (c) adding 0.1-1.0% by weight of liquefaction enzyme based on the solid content of the starch solution to the filtrate to liquefy the filtrate, and reacting them at 88-90° C. for 1-2 hours; (d) decolorizing the liquefied solution and removing proteins from the liquefied solution; and (e) The solution is spray dried at 90-150°C.

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